Coconut Bread (And 3 More Uses For Coconut)

Coconut is a tremendously versatile ingredient, and you can integrate it into your diet in many different ways. On this page I’ll explain a little about coconut flour, coconut oil, coconut vinegar, and coconut aminos, all of which can be useful additions to your Candida diet. And, of course, there’s our famous coconut bread recipe too!

Consider using a high quality, organic coconut flour instead of your regular baking flour. It’s much dryer than your regular multipurpose flour, so it’s a little different to cook with. If you’re not getting the consistency that you need, you can also mix it with other low carb flours like almond flour and buckwheat flour.

This coconut bread is a filling snack that will help to kill any hunger pangs during your Candida treatment. You can eat this bread as much as you want during the diet. Coconut bread is one of the lowest-carb breads that you can find, and it’s also high in fiber which is great for maintaining a healthy digestive system.

Now add the coconut flour, coconut milk, buckwheat flour and baking powder, and whisk until you don’t see any lumps.

Pour into a loaf pan greased with coconut oil and bake at 175C (350F) for 30 minutes.

Now the top of the loaf should be firm and a light golden color, and you can remove from the oven and allow it to cool.

Coconut Oil

Coconut oil is an incredibly healthy supplement that should be one of your first choices as an antifungal. It that contains 3 different fatty acids (caprylic acid, capric acid, lauric acid) that have been found to be effective against Candida (see research studies here, and here).

Of course you can take caprylic acid capsules and get many of the same benefits as coconut oil. However if you follow the whole food approach and integrate natural coconut products into your Candida diet, that’s even better.

Coconut oil is a really easy and inexpensive antifungal food to add to your diet. Just take 1-2 tablespoons of the oil every day to start with. If you don’t experience any Die-Off symptoms you can increase your dose. If you take too much your body will quickly let you know (stomach cramps and diarrhea are the usual symptoms!), but your digestive system can cope with quite large amounts before you see this.

Of course coconut oil has a wide range of other benefits for your body, beyond just getting your Candida overgrowth under control. Its great for your hair and skin, keeps your cholesterol levels low, boosts your immune system, and can provide relief from a variety of other complaints.

There’s another reason why coconut oil is great for a Candida diet. Many Candida sufferers lose weight while on the Candida Diet because of the changes in their eating routine. Coconut oil is high in calories (remember these are ‘good’ calories, not like junk food!). So if you feel like you are losing too much weight, coconut oil is a great way to boost your calorie intake. One tablespoon contains about 120 calories.

You can also use coconut oil for cooking instead of your usual olive oil. Coconut oil is actually very heat stable, so it doesn’t break down into unhealthy trans fats when you cook it in high temperatures.

Coconut Aminos And Coconut Vinegar

If you’re struggling to create a tasty salad dressing while on the diet, or you’re frustrated that you can’t use soy sauce, don’t worry. Coconut aminos are a wonderful substitute for regular soy sauce, while coconut vinegar will make some delicious salad dressings and marinades. Both are packed full of nutrients and are good options for a Candida diet.

Are you looking for more detail on how to plan and prepare meals during your Candida diet, and how to integrate coconut products into your meal? Check out the Ultimate Candida Diet treatment program that I cowrote with Dr. Eric Wood. It contains everything you need to know about Candida, all in one convenient package.

Beat your candida in 60 days with this detailed 5-step program

If you're looking for a more comprehensive Candida treatment plan, check out the Ultimate Candida Diet program, written by Lisa Richards and Dr Eric Wood. This plan is based on the latest research into Candida Related Complex, and contains everything you need to know to beat your Candida overgrowth.

Hi there, was wondering about the baking powder ingredient. Baking powder contains cornstarch which we shouldn’t have on the diet right? I made a bread this evening and substituted baking soda with cream of tartar.

One more question- can flaxseed meal be subbed for the buckwheat flour?

Hi Megan, the amount of cornstarch would be so tiny that you shouldn’t need to worry about it. And yes, if you want to avoid cornstarch entirely then you can mix baking soda and cream of tartar to make a homemade replacement for baking powder.

I made two loaves of this bread today. The first I followed the recipe as written and it’s surprisingly really good. I made a second one and omitted the stevia and added two tsp of chopped fresh rosemary and a large minced clove of garlic for a savory bread. It’s also really good. Thanks for the recipe:)

I used 0ne teaspoon of NOW Better Stevia liquid sweetener (French Vanilla), and sprinkled a packet of Nutria granules over the top. My husband and I are doing a three-month cleanse and my poor sweetie needed something “extra” when I found this recipe. We’re very excited as we complete our first month to know that we can do this without sacrificing wonderful flavors and baked goods.

Trying this tonight, but I was curious what you would recommend to substitute for the coconut milk? I have both hemp and almond milk but wasn’t sure if they would be creamy enough to use the same amount for the desired results. Thank you!

Glad you mentioned erythritol, I have been searching the web to find out whether this can be used while on Candida diet. For some reason Stevia makes me break out, Is erythritol, lankato, or monk fruit okay alternatives?

I just found out that I have candida and came across your website this week. I made the bread today and it is so delicious! I am considering adding walnuts to the recipe. Do you think it would still work?

I made this bread twice now. It is saving my life, thank you for the recipe. On week 4 of the anti-candida diet, but I had a few drinks on my birthday and started over last week because of it. I found out yesterday that if you have more than 50g of carbs/day, they turn into sugars and I eat the blue tortilla chips. I am wondering if there is a way to find out how many carbs are in this bread so I don’t go over?

I was wondering about this too. Not sure about exact numbers but if you look at the flours, both coconut flour and buckwheat flour have roughly 42g of carbs in a 1/2 cup so the whole loaf just for the flour is approx 84 carbs. Then you have coconut milk coming in at 7.5g and about 3g for the eggs. So approx total is 94.5g give or take. So you could actually have a half a loaf a day if you wanted to.

Kam…I was wondering the same thing – calorie count. Just wondering, did you only make “one” loaf from the recipe? I had mini loaf pans, so I made two….just wondering so I can account for the correct carbs, as I made this bread for energy (pre-fueling) for long runs.

Hi, I had wondered the same thing in regards to what the total numbers are for carbs and calories. The total number of calories per loaf would be roughly 1,335 calories. Someone else had asked how many calories it would be per slice. Using the number above you can figure it out depending on how many slices you get per loaf. Don’t forget to calculate carbs based on net carbs and not just total amount of carbs. The net carbs per loaf is going to be much lower.

Hi Lisa, Thanks for all the information here! I’ve made coconut bread for the first time today with mixed success… It wasn’t a complete failure but it didn’t really gel together like a normal dough and the end result is very dry and crumbly (still tastes ok). It doesn’t have a bread consistency tough. I actually followed the recipe from the book which I think has a lot more flower in it than this recipe here (1 and 2/3 cups in total) so next time I try this one to see if it work better.

Callie, Did you have any success making this without eggs? I have a sensitivity to eggs and can’t eat them while on the cleanse. I’m hoping to make this so I can have something to eat with almond butter for breakfast or to snack on but don’t want to waste the time or money if I make it with flax-eggs and it fails! Thanks!

If it’s chicken eggs that you’re sensitive to, you can use duck eggs as a substitute. But, if it’s all eggs you’re worried about you can try, “Ener G Egg Relacer.” You can find it online or at the grocery store (I had been looking at it online, but finally picked it up when I saw that my local Kroger’s was carrying it).

I havent made this recipe yet, but ive tried making brownies with coconut flour and replacing the eggs with flax. It. Just. Does. Not. Work. Coconut flour neeeeds the eggs. I would try a different flour instead of coconut.

I have the same question about the buckwheat flour. Does anyone know? Is there only the “whole grain” buckwheat flour, or should we look for non-whole grain buckwheat flour? The bread seems pretty good — I used the whole grain buckwheat flour.

Ive been on the diet a while and have recently started to reduce my carbs. I have just started using coconut flour in my diet but was unsure how the recipes would turn out. This recipe is fab! You really shouldnt say that we can eat as much as we like…because I will! =o)

How should this bread be stored? It is so moist and eggy that I’m thinking it should be stored in the fridge, but I’ve been storing it on the counter. Also, I agree that it is more like cake than bread in the sense that it is so moist and definitely couldn’t hold up to sandwich fillings. Even spreading butter or peanut butter on it, it turns to mush. However, I think the person who added garlic and rosemary was a genius because this would do very well with savory flavorings!

Hi Asia, yes the texture of bread comes out quite different when baking with coconut flour. It also depends greatly on which brands of flour you use. If your bread is too soggy then I would suggest using less coconut milk and egg, and more of the flours. That should firm it up a little. Lastly, I do keep mine in the fridge. I hope that helps!

It is full of healthy fats but not necessarily fattening! It has a very low carbohydrate content and will keep you feeling full and satisfied for longer than normal bread. As part of a reasonably balanced diet (with no junk food) it shouldn’t make you gain weight.

I am obsessed with this bread! I’m battling Candida and an active athlete, so this has been a nice intermediary for breakfast and mid-day snacks since I am often very hungry. I have followed your recipe and use Bob’s Red Mill quinoa flour and Trader Joe’s Coconut Flour. One thing I have noticed is that within 2-3 days after baking (if i haven’t eaten the whole loaf yet!) the bread gets soggy and takes on a bitter taste and smell. While it is moist to begin with, it’s different that moist: Just downright soggy and starts to fall apart. Almost feels like it’s turning back into dough in a way. Any thoughts as to what may be causing this? It seems to do it whether I store in fridge or on the counter. If the answer is to just eat it faster, I can just go with that 🙂

Also–I added raw organic walnuts, almonds, and pumpkin seeds to one batch for a crunchier and nuttier treat! So good!

I keep a small amount in the fridge in an airtight container and freeze the rest then take out what I need every day or toast it direct from the freezer. That way I can enjoy it at its best with no waste.

Same thing happened to me! I had sorta noticed that it was getting more moist as the days went on…but it was still delicious? So I didn’t mind? By the fourth day, though, it literally smelled like olives, so I had to toss it. So sad!

I used a flax egg combo instead. For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) or flax meal with 3 tablespoons of water. Stir well set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.

Thank you so much for this recipe…I made it yesterday..YUMO!!! Have been on the candida diet for 3 weeks been having very bad die off symptoms. I am eating so much and still find at times I am very hungry. I had coconut water today and then read some of the comments to say it is too high in sugars….so thank you…the remainder will go down the sink. If you have any other tips I would be very greatful. Thanks very much!!

Wow ! That is SO scrumptious, I added walnuts and slivered almonds and left out the stevia completely. Also as I’m allergic to eggs I used a mix of ground linseed and chia with boiling water. Instead of buckwheat (allergy again) I used almond flour. It didn’t rise but the flavour and texture is perfect. Thank you.

I didn’t have any buckwheat flour. I made two loaves…one with organic whole-wheat flour and one with organic oatmeal (ground into flour). Both turned out yummy. According to “MyFitnessPal” calculations the number of carbs for the entire whole-wheat loaf version is 82, with buckwheat 80 and with oats 77. I’m hoping the whole-wheat version will be okay for the Candida Diet…

Hi! Baking the bread right now. Curious about the coconut oil. Should it be 2 Tbsp of melted coconut oil…..or partially solid right out of the container? My mixture was really thick, and I’m wondering if I should have melted the oil first. Thanks!!!

I have to say this recipe has been a life saver. First few times I made it I replaced the eggs with flax meal and was pretty happy with it. Now I use two eggs, and replace the other three with flax meal and it’s more fluffy. I’m going to make some tomorrow with walnuts and I can’t wait. Thanks so much for sharing these wonderful recipes! It really makes this whole process so much easier.

I added ground cinnamon and butter to make it richer. I’m in Stage Two of your cleanse. Had some die-off and this bread was almost all I could eat! Thank you for the wealth of information you provide!!

Tried this today and it turned out great! I substituted 1/2 cup flaxseed meal for the buckwheat flour and instead of adding stevia, I just added a bit of cinnamon and vanilla. I also decided to bake it in a muffin tin instead of as one whole loaf, which made baking it evenly pretty simple and should keep it from drying out or getting soggy when I store it in the fridge. Overall I’m quite pleased!

I was unable to find Buckwheat flour in my two nearby grocery stores…will try others this weekend. But for baking this bread this week, I just substituted Almond Meal / Flour for the Buckwheat Flour. I believe the texture was too dry when mixing, so I did add one more egg & more coconut milk. I am loving this bread. 😉

UPDATE – to my post: WOW!!!!! I cannot begin to say how impressed I was. I specifically made this bread because I needed something with some “weighted” and “lasting” calories to get me through long marathon training runs. Well….I made these in the mini-loaf pans (so I got two loaves), and I cut three small slices & added Almond Butter to them. Ate them Saturday at 6 a.m. Training run began at 7 a.m. I was able to make it through the entire 10 miles without getting hungry or needing any nutrition at all (and for other runners out there, no I had no calories in my hydration either – only fresh Lemon in my Water). I cannot say thank you enough to the creator of this recipe.

PS…I did make a second recipe adding Nutmeg, Cinnamon, and other spices to make a little more wintery / holiday-ish bread…and it was also super yummy!!! 😉

Hi! I have just bought coconut aminos from my local health food shop. The brand is Coco Fina. It is organic but says it contains coconut nectar and coconut sugar. Is it ok to use? The Coconut secret product available on Amazon, which you recommend, does not state its ingredients…

Hiya, I was also wondering about how long it would last….and thought about baking it, slicing it & putting in the freezer to pull out pieces when needed……which would mean I’m likely to want to toast it. When on the Candida Diet, is there any reason why freezing & toasting would not be a good idea?

this was so yummy which made me more upset when i had to throw it out after 2 days on the counter. I didn’t see the note in the comments about storing in the fridge till it was too late! i’ll definitely make it again and might add some rosemary to make it even more savory. it was great with some ghee on it!

My mom has completed the candida diet and maintains following it. She feels a lot better. I started the Cleanse last Saturday. She made a loaf of this on day 3 for me because I was losing a lot of weight quickly and felt hungry often. I no longer feel deprived! Love, love, love this bread!

I have completed the candida diet along with six months of diflucan medication from my doctor for systemic candida. However, as I’m still being very careful I have continued to bake this bread & keep as a part of my regular diet as I adore it. After the first attempt,however, I have completely omitted any sweetener of any kind. I hate sweet replacements like stevia and xylitol and couldn’t understand why it would need any sweetener anyway. Instead I add cinnamon & cardamom, at least one teaspoon of each, occasionally some vanilla essence, always some flaxseed meal, along with buckwheat and coconut flour. I also use lactose free milk, as I’m now battling IBS with the FODMAPS diet, trying to get to bottom of gut irritants for me! If out of coconut oil I use olive oil which all work just as well. Thank you as this is the staff of life for my dietary needs! I simply love it!

Hi Rosalie, if you’re at a loss go for allergy testing. I did the ImmuPro 300 and it found i was allergic to milk protein which explained why even though I was drinking LF milk i was still reactive and the FODMAP diet wasnt working. Changed my life. But it was also conclusive that i had candida so hoping this process helps me that extra bit!

Hi, I’ve been batting gut issues and your story sounds familiar. I went and had a diagnostic test done with a frequency machine called Asyra. Frequencies have been used to diagnose and treat diseases in Europe for a very long time. I found I have a few different types of parasites. Little did I know that candida, bacteria and parasites tend to live together. You want to talk about die off!!!? BUT, I am so glad to have an answer to these issues that have plagued me most my life. I didn’t find out about this machine until I spent many many thousands of dollars at traditional Dr’s. …To their defense, most are not taught to even consider that direction… let alone have tests sophisticated enough to identify the problem.

Since the recipe only uses the creamy part on top, would using a can of coconut cream work the same? If not, do you just toss the rest of your coconut milk can? I’ve never bought either before so I’m assuming the milk is naturally separated and the recipe wants us to leave it separated and just skim the cream off the top?

We love this recipe! Our favorite adaptation is to use only 4 eggs, then substitute the buckwheat flour with golden flaxseed meal. It creates the perfect texture for zucchini bread, pumpkin bread, etc. Thank you for this website, your books, and all the incredible resources you’ve provided, Lisa! It has made our Candida journey much more bearable.

Hi everyone. Please help me understand what is the measure of one cup in USA since I am from Europe. You said 1/2 cup of coconut flour. Let’s say a cup of tea here is 200 ml. It’s ok to use it like a measure? Half of it? I want to try it today since I am on candida diet for 4 weeks and loose 13 kilos and very hungry. Thank you so much.

This bread turn out perfect. I really love it. I had cooked so many different versions of gluten free bread before. because I was in Paleo diet but in my surprise this bread was the best. I used 1/3 buckwheat and 1/3 flax seed ground (I grinned myself) and cinnamon for test. it is very yummy. Thank you so much

Hi Lisa, If we can eat almond flour on the cleanse, can we use it to make bread? I made some almond bread and it is to my liking. My coconut bread has not turned out all that great – it is very dense, dry and heavy. It’s like eating cardboard. I’m not sure what I’m doing wrong considering all the rave reviews above. Thanks!

Thank you for the recipe. It turned out well but it was too much of a coconut flavour for my liking. I’m wondering if I could use butter or lard (both grass fed) instead of the coconut oil. And any suggestions for the coconut milk? I would then try it with Almond flour and buckwheat. Perhaps I can stick with the coconut flour And an oil and coconut alternative. I appreciate any suggestions anyone might have. Thank you

Hi Sandra. Grass fed butter would be a good substitute for the coconut oil. And almond/buckwheat flour would be an excellent combination for the flour. It will give a less dense bread than the regular coconut flour does.

Starting this diet, just now finding all these alternative flours, so only had coconut accessible. Added 4 eggs instead of 5, no stevia (as I cut all sweeteners and am not craving it anymore) and a a bit more than a whole cup of coconut milk (otherwise it was too crumbly). Then tested in a muffin pan and it didn’t rise, but adding like a 1/2-3/4 cup of full fat greek yogurt made it rise and it was less crumbly and way tastier.

I made this today using flaxseed meal instead of buckwheat and it is so good! It is definitely filling and just what I need in a snack. I still need to watch how much of it I eat though as I could see myself devouring the whole loaf in day!

The canned coconut milk is a very different product from the coconut milk that comes in a carton. The carton coconut milk usually comes with lots to additives, and it’s a completely different texture which means that it likely won’t work well with this (or other) recipes that require the canned milk.

Can someone explain how it is ok to eat coconut flour while on the diet? From what i understand, coconut flour still has sugar right? my flour says 2 tbsp contains 3g of sugar so isn’t it feeding the candida? I’m curious. I’ve also been baking with banana flour and that one says 0g of sugar…is it still safe?

The sugars in flour will not spike your blood sugar like the sugars in a soda or chocolate bar. Most of the carbs in coconut flour are dietary fiber. Also, remember that the candida diet is not a no-sugar diet; it’s more of a no-added-sugar diet. We need some sugars to give us energy, but what we’re trying to do is cut out those unnecessary simple sugars that many of us have in our diets.

I just made the bread for the first time and OMG! It’s good and gives you that good snack fill up! I am also starting the yeast diet and I’m hungry!! 😪 And my head hurts…. But this bread is yummy and filling ☺

Super happy bout the bread…kind of added ginger and pecans….I’m happy 😊. this diet is rough, makes the sebi menu look huge in comparison….waiting for the book for more help…prob eating too much eggs..SUPER APPRECIATIVE of the website and everyone sharing. Keeps me going!

OMG this bread is so yummy and satisfying. I have been baking loaves nonstop ever since I found this recipe. I have not had bread like this in so long due to food allergies, so I really appreciate you posting the recipe! I have it memorized now. 🙂

Please read this if you are thinking of using Stevia or Xylitol: I have been reading these posts and a lot of you say you are putting nuts in your bread. If you are in the early stage of ridding yourself of the candida it says it would be better to stay away from nuts. On to the other things that may be harmful. The other thing I just found out by accident when I ordered Stevia. The stevia I ordered was Stevia In The Raw and after getting it I noticed that it has DEXTROSE in it as well (definition as follows: Dextrose is the name of a simple sugar that is made from corn). You do not know if it is GMO corn or not but most likely it is. The other thing they use in stevia is Xylitol. I am posting this for you all to make up your own minds. I myself as of today will not use these as I am trying to get better not worse but we all have to do what we think is best for ourselves and it seems that a lot of these foods or sweeteners want to try tricking us on the labeling and by the names of the products themselves so be aware and research, research, research before purchasing. You can buy whole stevia leaf or grow your own, there are recipies on how to make your own stevia sweetner using the whole leaf, just google it. Hope this helps.

I made this coconut bread on Monday. It didn’t rise very much, but I figured that was just because it doesn’t contain yeast. The top of the loaf looked more like the top of a poundcake, and not at all like it appears in the photograph. Regardless of that, it was DELICIOUS. Here’s the thing: how do you recommend storing it? I put it in a large plastic zip lock bag, and I’m sad to say that after a few days, I opened up the bag to slice off a piece, and the whole bag smelled like olives. I was so confused. I tore off a piece of the bread, and it felt really wet and oily. I ended up throwing it away. I really would like to try this recipe again, but I’m wondering what I did wrong.

Hi Stephanie, this bread doesn’t contain any preservatives and so it won’t last too long in the refrigerator. If you do store it, I think it will last longer loosely wrapped in some paper towel, rather than imprisoned in a ziploc where it might start sweating sooner!

I have just made this coconut loaf for the first time and it is a disaster!?! Please could somebody tell me how many ounces of the flour I should use. The conversion chart I used said 1cup is equal to 8ozs this must be way too much.

Remember that coconut flour is very dry so it needs to be mixed in really well. Different coconut flours can also have different textures, so you might want to try mixing in some buckwheat or almond four to make it a little easier to work with.

So what baking ingredients are safe? I would think baking powder isn’t safe cuz of the corn starch 😮. If this is safe for candida diet what else traditional or non traditional baking ingredients are safe for candida diet! This recipe seems delicious. Would try 🙂

As I was making the first batch of coconut bread, I was interrupted by my husband announcing we had to go to town. I just asked for 30 minutes to finish. So I rushed & put batter in mini muffin pan. Looked up at the counter after closing the oven door on the muffins, & saw the unopened can of c. Milk. Oops! Substituted cream of tartar & baking soda for baking powder, almond flour for buckwheat. Not bad. Doubt they’ll last ‘til morning. Baked for 12min/350. Wanted to send a picture.

I’m obsessed with this bread! I’ll always have some in the fridge for as long as I’m going through this. At first I didn’t have buckwheat flour so I used 1/4 cup flaxseed meal and 1/4 cup almond meal and it still turned out great! I also sub out 2 of the eggs for 2 chia eggs, and add some cinnamon and nutmeg. Just made it with the buckwheat today and it’s even better! Thanks so much for this recipe!

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These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease. Information is presented for educational purposes only and is not intended to replace the advice of your healthcare professional. Consult your doctor or health professional before starting a treatment or making any changes to your diet. This page may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases.